1 Melt the butter over mild heat in a small pot. Add the flour and mix to form the roux. Slowly stir in the milk over low heat until the sauce is smooth and thick. Season with salt and pepper and allow it to cool.

2 Add all the ingredients, except the egg and breadcrumbs, to the white sauce and mix through.

3 Shape the mixture into balls. Roll them in the breadcrumbs, then in the beaten egg and again in the crumbs. Deep-fry until golden brown and drain on kitchen paper. Serve immediately.

TIPS

Make fish croquettes by replacing the chicken or meat with flaked fish.

You can add other seasoning such as finely chopped celery, mustard, chopped peppers, thyme and even crushed nuts or peanuts.

Test the temperature of the oil with a piece of bread – it should brown in a few seconds but must not burn.

Don’t fry too many croquettes at once.

Text and image: Home

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